牛乳酪蛋白钙肽在乳饮料中的应用  

Application of casein calcium peptide in orange-milk

作　　者：张秋会[1] 李苗云[1] 孙灵霞[1] 赵改名[1] 烟利亚[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《食品与机械》2009年第2期116-119,共4页Food and Machinery

摘　　要：研究牛乳酪蛋白钙肽(Casein Calcium Peptide,CCP)对橙汁乳饮料感官品质的影响,确定橙汁乳饮料的辅料最佳参考配比,利用JMP软件进行试验设计,对橙汁乳饮料进行感官评定,并采用SPSS分析软件对试验结果进行统计分析。结果表明:CCP的添加量对橙汁乳饮料感官品质除香气外影响不大;生产橙汁乳饮料的辅料参考配比为牛乳40%(V/V),橙汁2%(V/V),CCP 0.2%,CMC 0.1%。The effect of casein calcium peptide to the sense quality of the orange-milk was investigated, and determined the optimum formula of the main accessories of the orange-milk. The JMP software was used to design the experiment to carry through the sensory evaluation of orange-milk, and the experiment data was analyzed with SPSS. The results showed that, the content of CCP had little influence on the qualities of the orange-milk except fragrance ; the optimum formula of the main accessories of the orange-milk was milk 40% ,orange juice 2% ,CCP 0.2% ,CMC 0. 1%.

关 键 词：酪蛋白钙肽 橙汁乳饮料 感官品质 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]